Chicken and poultry internal temperature

Safe chicken temperature

A widely cited safe minimum for chicken and poultry is 165°F (74°C) in the thickest part. That applies to breasts, thighs, wings, and ground chicken. Always verify with a thermometer—juices running clear is not enough on its own.

If you cook for a crowd, probe the largest piece; smaller ones may already be past done.

Breasts vs dark meat

Breast meat dries out if pushed far past done; dark meat is more forgiving. Probe the thickest center of the breast and the innermost thigh on a whole bird. Avoid bone, which can fake a higher reading.

Spatchcocked birds cook more evenly—still verify both zones before you rest and carve.

Juices running clear is not enough—verify 165°F in the thickest part.

Grilled and pan pieces

For cutlets and thighs on the grill or in a pan, insert from the side into the center. Wait for a stable reading (about 2–3 seconds). If pieces vary in thickness, check the largest one.

Pound cutlets to even thickness when you can—the thermometer will thank you with fewer dry edges. Weekend grill habits live in Meat thermometer for grilling.

Rest briefly

A short rest helps juices settle. Recheck if you are unsure. Keep your instant-read handy so you are not slicing into underdone poultry at the table.

See the turkey guide for whole-bird holidays and the how-to guide for ice-bath confidence checks on the tool itself.

Food-handling habits

Clean the probe after contacting raw poultry before you use it on cooked food or a shared platter. Rinse the tip, wipe the body, and dry before folding. Don’t soak the electronics overnight.